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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. | 2. Add the butter to the flour all at once. | 3. Mix together until well blended. | 4. Then add the shortening and continue to blend by cutting it into the flour mixture. | 5. The mixture will begin to look like crumbs or small pebbles. | 6. It will have the texture of oatmeal. | 7. Sprinkle the water over the dough, distributing it evenly throughout. | 8. The dough will be come sticky and cling together. | 9. Gather it into a ball and wrap it in plastic wrap. | 10. Chill for at least 30 minutes. | 11. Preheat the oven to 450 degrees F. | 12. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. | 13. The easiest way is to roll the dough between 2 sheets of waxed paper. | 14. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. | 15. Gently press it into the tin without stretching it. | 16. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. | 17. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. | 18. Butter a sheet of aluminum foil and place the foil down into the shell. | 19. Weight it down with weights or beans to keep the crust from lifting up. | 20. Bake the crust for 7 to 10 minutes then remove the weight and the foil. | 21. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. | 22. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. | 23. Rerolling will make the pastry tough. | 24. FILLING: Preheat the oven to 350 degrees F. | 25. Press the cottage cheese through a sieve. | 26. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. | 27. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. | 28. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. | 29. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. | 30. Stir in the currants and pour the mixture into the prepared crust. | 31. Bake for about 30 minutes, then allow to cool. | 32. Chill and sprinkle with cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups	unbleached	729.12	53.6256	63.5208	34.692
salt	1/2	teaspoon		-	-	-	-
sugar	2	teaspoons	Granulated	106.6	20.0027	3.3367	1.6640000000000001
butter	4	tablespoons	Chilled	342.0	15.714	10.686	28.8
shortening	3	tablespoons	Chilled	339.45599999999996	0.0	0.0	38.4
water	5	tablespoons		0.0	0.0	0.0	0.0
cottage cheese	1/2	cup		102.9	3.549	11.675999999999998	4.515
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cream sherry	1/4	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
egg yolk	2			109.48	1.2206	5.3924	9.0236
sugar	1/3	cup	Granulated	106.6	20.0027	3.3367	1.6640000000000001
rose water	2	tablespoons		0.0	0.0	0.0	0.0
nutmeg	1/2	teaspoon	Grated	5.775	0.5422	0.0642	0.3994
cinnamon	1/4	teaspoon	Ground	-	-	-	-
currant	1/4	cup	Dried	17.64	4.3064	0.392	0.1148

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.